Stinky,Stinky Milk

http://www.haccpeuropa.com/wp-content/uploads/2012/02/raw-milk.jpg

Broad Question

What rate does milk spoil at?

Specific Question

Will whole, 2%, and fat-free milk spoil at the same rate?

I hypothesize that whole milk will spoil the fastest followed by 2% then fat-free.

Graph of Hypothesis

Variables

Independent Variable:

Types of milk

Dependent Variable:

Volume(ml)

Variables That Need To Be Controlled:

• types of milk
• strainer
• the day i check the milk

http://t0.gstatic.com/images?q=tbn:ANd9GcRUEmVhIRPNLSjhG7wtxak5eUDlrP8OhonE9ZjdZ0_T5v54fIGIVw

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Experimental Design

I am going to conduct an experiment that will determine which milk, out of whole, 2%, and fat-free spoils the fastest. My experiment will be conducted at my house in my kitchen. There will be one person involved in my experiment and that is me. I will check the milk every two days. I will tell if its spoiled by taking the milk and pouring it through a strainer, measuring how much milk comes out in ml.
I will be doing five trials for each type of milk. As I am doing my experiment I will be recoding my data on the spreadsheet I printed out off the computer. To document my process, I will take pictures with a camera i will then take the memory card with the pictures and put it in the computer so i can download my pictures to the website. I will also print out some pictures to go on my poster.

Materials list

1. Three types of milk( Whole, 2% and Fat-free)
2. Data Table
3. Graduated cylinder
4. 15 Plastic cups
5. Strainer
6. Pencil

Detailed Procedure

1. Gather all of the materials.
2. Fill 1 cup full of whole milk into five red cups.
3. Fill 1 cup of 2% milk into five red cups.
4. Fill 1 cup of fat-free milk into five red cups.
5. Let all 15 cups sit for two days.
6. After two days take the cup with whole milk and pour the milk into the strainer.
7. Measure the amount of milk in the graduated cylinder. Record volume on
8. Repeat steps 6 & 7 with other four cups of milk of whole milk.
9. Pour a cup with 2% milk into strainer.
10. Measure and record the amount of milk on data spreadsheet.
11. Repeat steps 9 & 10 with other four cups of 2% milk.
12. Pour a cup with fat-free milk into strainer.
13. Measure and record the amount of milk on data spreadsheet.
14. Repeat steps 12 & 13 with other four cups of fat free milk.
15. Repeat steps 6-14 every two days for 2 weeks.

http://t2.gstatic.com/images?q=tbn:ANd9GcQYKyvFskEZYfB6jHI01FlFt0aOXZJvvdxo7f0t35xzh3h8-Qzv

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Background Research

1. Nutritionists believe that calcium recommends of the food pyramid encourage too much consumption of the dairy foods. Milk is usually very high in saturated fats. And people say the food pyramid has too much food and not all of it is necessary in the daily life
2. Few people are aware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the last century. Milk straight from the udder, a sort of "stem cell" of foods, was used as medicine to treat, and frequently cure some serious chronic diseases.Raw cow's milk has all 8 essential amino acids in varying amounts, depending on stage of lactation. Two thirds of the fat in milk is saturated.
3. 2 % milk is fortified with skim milk and has 10 grams of protein per cup. It also has less milk fat. 130 calories in 2% milk. 90 calories in fat-free milk. 150 calories in whole milk.
4. Milk contains bacteria but the bacteria is not harmful to humans. One type of the bacteria gives milk a sweet characteristic and another gives it a sour characteristic. The sweet characteristic gives milk works better under cold temperatures and the sour characteristic works more effectively in warm conditions.Milk also naturally contains a kind of sugar known as “lactose.”The bacteria that lives in milk gets energy from this special sugar and use it to reproduce to make even more bacteria.


http://t2.gstatic.com/images?q=tbn:ANd9GcTMPk3uc8up2FDZY_aaAB2fo0sxrmYaAKOU9JPQlcvxB2D-MZPXRQ

References

1. Faiella, Graham. The Library of Nutrition. New York, NY: The Rosen Publishing Group, Inc., 2005. Print.
2. "Fats and Satuated fats." White Tiger Productions, 4 Nov. 2011. Web. 20 Jan. 2012. <http://www.raw-milk-facts.com/raw_milk_health_benefits.html>.
3."Nutrition facts." 2011. Web. 20 Jan. 2012. <http://www.cassclay.com/milk_nut.html>.
4."Why milk gets sour." letsfindout.com. 2012. Web. 18 Jan. 2012. <http://www.letusfindout.com/why-does-milk-turn-sour/>.

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Results

Data table

Graphs

Photos

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Data Analysis

Conclusion

The original purpose of this experiment was to find out which milk (2%,whole milk, and fat-free) spoiled the fastest.The results of this experiment were that whole milk spoiled the most.The milk that spoiled second was the 2% milk. Fat-free milk spoiled the least. The whole milk spoiled the fastest because it had the most fat. On the third trial the volume of the fat-free milk was 63 ml. The average volume for trail three was 56 ml.

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Discussion

My hypothesis was that whole milk would spoil the fastest, followed by 2% then fat-free. My results do support my hypothesis. There is a relationship between the independent and dependent variables.Some patterns and trends that my data shows is that the longer the milk sits in the cup the thicker the milk will get.

I think the test I did went smoothly with minor problems. When I first tried to measure the volume, of milk and the strainer had too big of holes so I had to switch to a smaller strainer. If I could improve my experiment, I would do more trials and add extra types of milk so I could make the experiment more accurate. Instead of just testing regular milk an interesting future study would be chocolate, soy bean, and strawberry milk and measure the rate of spoiling.